Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise. This French dish is perfect to make when its cold outside. It is a healthy, low-fat stew and completely vegetarian. I have made this a few times before but I couldn’t find the recipe I wrote down. I went off memory when I made it last week. I am sure the method I used isn’t exactly the French way to cook, but the flavors were there. This dish is also good as it ages; it tastes better the next day warmed up than it does when its first made because all the flavors marinade together. If you are dieting, this is a great meal to have as the yield is enough to last a full week and its a stew of all vegetables.
Ingredients
- 3-4 zucchini, chopped
- 3 large tomatoes, chopped
- 1 large green pepper, chopped
- 1 large eggplant, chopped
- 1 medium onion, chopped
- 2-3 garlic cloves, minced
- olive oil
- 3-4 sprigs fresh thyme
- 1 tsp oregano
- 1 tsp crushed red pepper flakes (optional)
- salt and pepper to taste
Heat olive oil in a large pan and add onion and garlic. Cook until onions are translucent; about 10 minutes. Transfer to a large pot.
Add thyme, oregano, salt and pepper, and red pepper to the pot with the cooked onions and garlic. Pour in about 2 tbs of olive oil.
Add green peppers to the same pan and cook until wilted.
Cook the zucchini in the same pan until soft and add to the pot with the onions and spices.
Cook eggplant in the same pan until browned. Add to the pot when done.
Add chopped tomatoes to the pot. Stir all the vegetables together and cover. Turn heat down to a low setting. Occasionally check on the stew and stir.
Cook with cover on for a minimum of an hour. The longer this is cooked, the better the flavors will be. Turn off heat and remove the cover. Allow the juices to evaporate before serving.
